Dukkah Dukkah
100803 001
Net Weight:
3 oz
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There’s a pleasantly tart smell that rises from a jar of Dukkah when it’s first opened, that quickly harmonizes with the warm, earthy smell of cumin and the woodsiness of black pepper. The buttery flavor of hazelnuts is the pillar upon which this spice blend is built, but it would not be what it is without cumin and bright coriander, nutty sesame and a touch of salt. Tart sumac and gentle spearmint play off of one another for a fun contrast, while the straightforward heat of Aleppo pepper and nigella seed’s oniony crunch makes for a hearty finish with a little bit of heat and a lot of flavor. We blend our Dukkah in small batches in our facility to preserve its freshness and quality.

Dukkah, a classic Egyptian condiment with its roots obscured by antiquity, is ubiquitous to the Egyptian culinary landscape. It is gaining in popularity in the US thanks in large part to its being featured on competitive cooking shows and some trendy, Middle Eastern-tinged cookbooks, but it’s had a stronghold in New Zealand and Australia for years. In the late 1800s and first quarter of the 1900s, “Afghan Cameleers” came to Australia to drive the camels that were drafted to work the Outback. Many of these camel drivers were of Egyptian and Middle Eastern descent, and brought with them their love of Dukkah. Because it is such an amenable condiment that can be successfully made with a wide range of ingredients—provided it contains sesame seed, cumin, coriander, salt, pepper, and some kind of nut—it easily took hold in Australia and is still a beloved condiment today.


Tips From Our Kitchen


Dukkah is typically eaten with flatbread that’s been dipped in olive oil. It adds complexity to baba ghanoush and hummus, and is fantastic on avocado toast. Mix in with rice for extra texture and use over salads as a garnish. Finish bitter greens, like broccoli rabe sautéed in garlic, with a handful of Dukkah and some shredded lemon zest. Mix it with an herb crust for baked salmon or chicken. It’s got great flavor and a fun, chunky texture, so grab a spoon and snack on it by itself.

Store in a cool, dark cabinet. If you don’t plan to use this blend within the first few months please consider storing it in the refrigerator or freezer, to prevent rancidity in the nuts.

Blended from hazelnuts, sesame, coriander, cumin, black pepper, sumac, sea salt, nigella seeds, Aleppo and spearmint.

Allergen alert: This product contains hazelnuts.


Hungry for more information?

Middle Eastern Spices, Seasonings and Food
Most Popular Spices by Cuisine
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Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat1g2%

Saturated Fat0g1%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat1g



Total Carbohydrate0.8g0%

Dietary Fiber0.5g2%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.7 out of 5
6 total ratings.

Carol M. (Verified buyer) 02/18/2021
Great flavor burst We love dukkah and use it for dipping oils or when we cook MIddle Eastern or Turkish food. Can't be beat.

Margaret B. (Verified buyer) 07/17/2020
Dukkah Love it. It is good on everything!

Cecil F. (Verified buyer) 11/19/2018
Great snack or appetizer Love the Dukkah, good spice/nut mixture.

Sandi (Verified buyer) 09/03/2017
Dukkah Hot and surprisingly delicious. I used it to season some stove-cooked beans. MMmmmmm.

Emily (Verified buyer) 02/20/2017
Dukkah I sprinkled some on cream cheese on a whole wheat bagel for a savory breakfast treat. Light and fragrant with a nice warmth. Very enjoyable with the cream cheese. I have plans to sprinkle it over some honey goat cheese and roasting in a ceramic baker for a "wine hour" appetizer.

Christian L. (Verified buyer) 08/03/2021
I love za'tar, so I thought I would love dukkah as well somehow this mixture just doesn't do it for me. the nuts seem incongruous with the spices. I'm probably just not using it correctly.